1 pound apples (crisp, sweet-tart apples work best), this was 2 large pinata apples for me

For the Glaze

⅓ cup sugar

2 tablespoons water

2 tablespoons butter

1 tablespoon lemon juice

½ teaspoon ground cinnamon

Instructions

Preheat oven to 375 degrees Fahrenheit. Grease muffin tins well and set aside.

Take ½ pound of apple and core, peel and dice into bite size pieces. Take the other half pound of apple and core without peeling. Slice the apples crosswise into thin half moons. Set aside.

In a food processor, pulse together the flour, sugar, baking powder, salt, cinnamon, butter and cheese until the mixture resembles a coarse meal. Pour mixture into a large mixing bowl.

Whisk the egg and milk together. Make a well in the center of the flour mixture and pour in the egg and milk mixture. Stir gently until just combined, being careful not to over mix. Gently fold in the half pound of peeled, diced apples.

Spoon batter, about ¼ cup, into each prepared muffin tin. Take the half moon sliced apples and place them cut side down on top of each muffin (as pictured above) pressing them in gently. Bake until edges of muffin are just beginning to turn golden, about 15 minutes.

For the Glaze:

While the muffins are baking, combine all of the glaze ingredients in small sauce pan and heat over medium heat until butter is melted and sugar is dissolved - about 5 minutes.

When the muffins have cooked for about 15 minutes (or when the edges are beginning to turn golden) remove them from oven and brush the glaze evenly over the top. Return to oven and bake until done, about 10 more minutes, or until muffins spring back when gently pressed on top. Cool in muffin tin for about 10 minutes before removing. If you have additional glaze left, you can serve them with extra glaze.

Recipe by Some the Wiser at http://somethewiser.danoah.com/2017/02/apple-cheddar-muffins-cinnamon-glaze.html